Corn Puffs
Serves 6
1¾ cups all-purpose (plain) flour
2 teaspoons baking powder
1½ teaspoons salt
1 teaspoon cumin seeds, roasted
1 teaspoon garam masala
¾ cup milk
1 egg, beaten
1 tablespoon unsalted butter, melted
1 cup fresh or thawed frozen corn kernels
½ cup thinly sliced green onions, including tender green tops
½ cup minced red bell pepper
½ cup chopped fresh cilantro
vegetable oil for deep-frying
In a bowl, combine the flour, baking powder, salt, cumin, and garam masala. In a small bowl, whisk the milk, egg, and butter. Pour over the flour mixture.
Mix quickly to form a lump-free batter. Fold in the corn, green onion, bell pepper, and cilantro.
In a deep-fryer or large frying pan, pour oil to a depth of 1½ inches and heat to 375°F on a deep-frying thermometer. Using a teaspoon or a melon bailer, gently slip heaping spoonfuls of the batter, a few at a time, into the oil. Do not crowd the pan. Fry the puffs, turning occasionally, until they are golden, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
Keep warm in a low oven while you cook the remaining puffs in the same way.
2 teaspoons baking powder
1½ teaspoons salt
1 teaspoon cumin seeds, roasted
1 teaspoon garam masala
¾ cup milk
1 egg, beaten
1 tablespoon unsalted butter, melted
1 cup fresh or thawed frozen corn kernels
½ cup thinly sliced green onions, including tender green tops
½ cup minced red bell pepper
½ cup chopped fresh cilantro
vegetable oil for deep-frying
In a bowl, combine the flour, baking powder, salt, cumin, and garam masala. In a small bowl, whisk the milk, egg, and butter. Pour over the flour mixture.
Mix quickly to form a lump-free batter. Fold in the corn, green onion, bell pepper, and cilantro.
In a deep-fryer or large frying pan, pour oil to a depth of 1½ inches and heat to 375°F on a deep-frying thermometer. Using a teaspoon or a melon bailer, gently slip heaping spoonfuls of the batter, a few at a time, into the oil. Do not crowd the pan. Fry the puffs, turning occasionally, until they are golden, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
Keep warm in a low oven while you cook the remaining puffs in the same way.
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